Thai Green Curry Chicken

1¾ cup coconut milk, divided
50 g (~3 Tbsp) Thai Green Curry Paste, or more if you like it spicy. I recommend Maeploy, Namjai or Aroy-D, not Thai Kitchen brand.
1 cup chicken stock, unsalted
1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note 2)
2 Tbsp palm sugar, finely chopped and packed (can sub light brown or granulated sugar)
1½ - 2 Tbsp fish sauce
3-4 kaffir lime leaves, roughly torn
1½ cup bamboo shoots strips, canned (see note 3)
1 cup Thai basil
1 spur chilies, ¼ red bell pepper, or another mild red pepper, julienned
Jasmine rice for serving

Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe).
Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
Taste and add more fish sauce and/or sugar as needed.
Stir in Thai basil and spur chilies or bell peppers.
Serve with jasmine rice

If you feel that the curry is weak and needs more curry paste, saute additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer for a few minutes, then stir it back into the curry.